Individual Beef Wellingtons Recipe
Indvidual beef wellingtons makes lovely meat stuffed puff pastries. Prepared with tenderloin steaks and mushrooms, stuffed in the puff pastries and baked, the individual beef wellingtons are herbed and flavored with added wine.
Ingredients
| 6 (4 to 5 ounce) tenderloin steaks | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Red wine | 1 Cup (16 tbs) | |
| Brandy | 2 Tablespoon | |
| 1/2 teaspoon fines herbes | ||
| Butter/Margarine | 1 Tablespoon, melted | |
| Mushroom Filling Pastry | ||
| Egg yolks | 2 | |
| Water | 2 Teaspoon | |
| Reserved juice from Mushroom | ||
| Beef broth | 1 Can (10oz), undiluted (Filling) | |
| Tomato Paste | 1 Tablespoon (Filling) | |
| Cornstarch | 2 Tablespoon (Filling) | |
| 1/4 cup Madeira or other dry sweet wine | ||
Directions
Sprinkle steaks with salt and pepper, and place in a shallow dish.
Saute onion in hot oil until tender.
Add wine, brandy, and herbs.
Pour mixture over steaks; cover and marinate in refrigerator 8 hours.
Drain steaks, reserving marinade.
Saute steaks in 1 tablespoon butter in a skillet just until lightly browned on both sides.
Place steaks in dish; cover and refrigerate 2 hours.
Prepare Mushroom Filling; chill at least 2 hours.
Prepare pastry; chill 2 hours.
Roll pastry into an 18 inch square on a lightly floured surface; cut into six 9 x 6 inch rectangles.
Spread center of each pastry rectangle with 1/3 cup Mushroom Filling; top with a steak.
Combine egg yolks and water; brush edges of pastry with egg mixture.
Fold pastry over, and pinch edges and ends together.
Trim excess pastry, reserving scraps.
Place Wellingtons, seam side down, on a lightly greased baking sheet.
Brush with egg mixture; repeat after 1 minute.
Roll pastry trimmings; cut into decorative shapes, and arrange on Wellingtons, if desired.
Brush with remaining egg mixture.
Bake at 400° for 25 minutes or until golden brown.
Combine reserved marinade, mushroom juice, beef broth, and tomato paste in a saucepan; cook over medium heat 25 minutes.
Combine cornstarch and Madeira; stir into broth mixture and cook, stirring constantly, until thickened.
Saute onion in hot oil until tender.
Add wine, brandy, and herbs.
Pour mixture over steaks; cover and marinate in refrigerator 8 hours.
Drain steaks, reserving marinade.
Saute steaks in 1 tablespoon butter in a skillet just until lightly browned on both sides.
Place steaks in dish; cover and refrigerate 2 hours.
Prepare Mushroom Filling; chill at least 2 hours.
Prepare pastry; chill 2 hours.
Roll pastry into an 18 inch square on a lightly floured surface; cut into six 9 x 6 inch rectangles.
Spread center of each pastry rectangle with 1/3 cup Mushroom Filling; top with a steak.
Combine egg yolks and water; brush edges of pastry with egg mixture.
Fold pastry over, and pinch edges and ends together.
Trim excess pastry, reserving scraps.
Place Wellingtons, seam side down, on a lightly greased baking sheet.
Brush with egg mixture; repeat after 1 minute.
Roll pastry trimmings; cut into decorative shapes, and arrange on Wellingtons, if desired.
Brush with remaining egg mixture.
Bake at 400° for 25 minutes or until golden brown.
Combine reserved marinade, mushroom juice, beef broth, and tomato paste in a saucepan; cook over medium heat 25 minutes.
Combine cornstarch and Madeira; stir into broth mixture and cook, stirring constantly, until thickened.
Chef
